Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Zucchini Summer Salad

Summer is here and I am getting lots of calls for recipe ideas for cool, light salads. This Zucchini Summer Salad is a crisp, light and tangy salad you will make over and over again.

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer95 Times Printed

Prep Time: 15 minutes | Cook Time: 8-10 minutes | Ready In: 15 minutes
Ingredients: Print   Add to cart
US Metric

¼ c. pine nuts, toasted*
2 medium yellow squash, seeded, julienned
2 medium green zucchini, seeded, julienned
1 Serrano chile, thinly sliced
¼ c. olive oil
juice from 1 lemon
½ bunch mint leaves, chiffonade
salt and freshly ground black pepper, to taste

4 oz. parmesan cheese, shaved

Cooking Process:

Preheat oven to 350 degrees. *Spread pine nuts on a baking sheet and bake 8-10 minutes; until slightly fragrant. In a large mixing bowl; toss together the yellow squash, zucchini, chile, olive oil and lemon juice. Add the mint and pine nuts. Season to taste with salt and pepper. Divide among serving plates; sprinkle with shaved cheese. Serves 4.